Wednesday, June 11, 2014/lk
CORVALLIS, Ore. – The Oregon State University Extension Service’s food preservation and safety hotline will help Oregonians safely can and preserve their garden’s abundance again this summer.
The toll-free hotline at 1-800-354-7319 is available July 14 to Oct. 17 from 9 a.m. to 4 p.m. Monday through Friday.
The hotline remains a useful resource for food safety information even in the Internet age, said Nellie Oehler, a faculty member with the OSU Extension Service’s Family and Community Health program and Master Food Preserver coordinator in Lane County.
“There’s a lot of misinformation online and you have to know the right websites to get accurate information or you could literally kill yourself if you use techniques that are not safe,” Oehler said. “People call us to get reliable information from a real person. The Lane and Douglas County Master Food Preservers who answer the calls have good training and years of experience canning and preserving food.”
Like all Extension-certified Master Food Preservers, those who staff the hotline have completed 40 hours of training and agreed to spend a similar amount of time sharing their new knowledge with the public. Last year, 460 new and veteran Master Food Preservers throughout the state volunteered more than 20,000 hours of their time on the statewide hotline and at workshops and exhibits.
Master Food Preservers answered 2,262 calls during the 2013 summer season. About 80 percent of those dealt with food safety questions. Typical questions include where to get pressure gauges tested, how long in advance you can cook chicken before the big family picnic and whether grandma’s canning recipe is still safe.
For more information, go to the OSU Extension website on food preservation at http://bit.ly/YqgsFE. OSU Extension’s Ask an Expert service also takes online questions about food preservation. Master Food Preservers also run a holiday food safety hotline every November.
Find more information about the Master Food Preserver program at http://bit.ly/1mxBsGR.